Uchche Posto Jhuri | Khus Khus Karela | Bengali Style Bitter Gourd with Poppy Seeds

Karelas or Bitter Gourd have just started coming in at our local farm. We went Karela hunting last week, and got ourselves a stash of eight wonderfully fresh and tender karelas!! This apart from green beans, okra, and some wonderful beets!! My first karela recipe is Khus Khus Karela - this is bitter gourd made in a typically Bengali style with poppy seeds. It is a very simple recipe with just a few spices, but the taste is mind blowing!

Khatta Meeta Karela | Sweet Sour Bitter Gourd and Onion Fry

Last weekend we were finally able to make that long awaited trip to the local farm. The weather was perfect - warm with a cool breeze. The sun was out and as we reached early, there were very few people on the farm. Wonderful!! In our part of the world its the season for herbs and all sorts of gourds. I hit the bitter gourd patch first, then the bottle gourd, and then finally the snake gourd!! I was also able to get some fabulous basil and Anaheim and Mariachi peppers!!

Tomatoes, eggplant, green peppers, and jalapenos come next, and I am really looking forward to a good harvest!! In the meanwhile, I have been busy preparing some delicious recipes with the gourds!! Here is a bitter gourd recipe we love and I like to make wherever I get farm fresh and tender bitter gourd. Its a wonderful combination of of the sweet, sour, spicy, and bitter flavours!!

Ingredients:
4 karela (bittergourd)
1 large onion, chopped fine
1 tbsp oil
1/2 tsp gur (jaggery)
1/2 tsp lal mirch (red chili powder)
1/2 tsp haldi (turmeric)
1/2 tsp rai (mustard seeds)
Salt to taste
1/8 tsp hing (asafoetida)
2 tbsp of lemon juice (or to taste)

Method:

1. Peel, seed, and dice the bitter gourd. Sprinkle with a half teaspoon of salt and set aside for 10 minutes.
2. Heat oil in a pan. Add the mustard seeds, asafoetida, and turmeric.
3. Add the onions and fry on a gentle heat until the onions are transparent and and soft.
4. Wash the bitter gourd, squeeze away any water, then add to the pan. 
5. Sprinkle with the red chili powder. Stir well, cover and cook until the bitter gourd is soft and well done.
6. If needed add a couple of tablespoons of water to the vegetable.
7. Stir in the jaggery and slat to taste. Turn off the heat.
8. Serve warm after stirring in a couple of tablespoons of lemon juice.

Good to know:

• Add the lime juice to taste just before serving.
• This vegetable stays well in the refrigerator for up to a week. If preparing to eat at a later date, do not add the lemon juice you have warmed the dish and it is ready to serve.

Vegan Recipe

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